Cranberry, Brie & Bacon Turkey Sandwich
Get ready to love your Thanksgiving leftovers all over again! This Cranberry, Brie & Bacon Turkey Sandwich is a delicious combination of tangy, meaty goodness you'll want to eat all year long!Inspired by the Gooey Gobbler from Sara Lee.
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 sandwiches
- 2 tablespoons mayonnaise
- 3 tablespoons cranberry sauce
- 1/2 teaspoon honey
- 4 slices Sara Lee® Artesano™ Golden Wheat Bread
- 2 small handfuls arugula
- 1/2 pound sliced turkey leftovers from Thanksgiving (or deli turkey)
- 6 ounces brie cheese (enough to cover the surface or each sandwich)
- 4 strips bacon cooked crispy
In a small bowl, stir together the mayonnaise, cranberry sauce, and honey until well combined. There may be some cranberry chunks, that's okay.
Spread one-quarter of the cranberry mayo over one side of each piece of bread, and lay the bread mayo side up on a cutting board.
Top two of the pieces of bread with arugula, turkey slices, bacon, and brie.
Top each sandwich with the other slice of bread, mayo side down. Serve immediately.
For a grilled Cranberry, Brie & Bacon Turkey Sandwich heat a large skillet over medium heat. Assemble the sandwich as above and then spread 1 tablespoon butter on the top of the sandwich. Flip the sandwich over and place in the hot skillet butter side down. Spread butter over the top of the bread now facing up. Grill for 3-4 minutes per side or until golden brown. Serve immediately.
You could also use the bacon fat leftover from cooking the bacon instead of butter to cook the grilled cheese.
Calories: 914kcal | Carbohydrates: 52g | Protein: 49g | Fat: 83g | Saturated Fat: 22g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 176mg | Sodium: 2334mg | Potassium: 779mg | Fiber: 2g | Sugar: 18g | Vitamin A: 505IU | Vitamin C: 0.4mg | Calcium: 167mg | Iron: 1mg